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1
Preheat the oven to 350F.
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2
Grease the wells of a 12-cup muffin tin with softened butter or nonstick cooking spray, or use baking cups.
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3
In a medium bowl, whisk together the flour, baking powder, spices and salt.
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4
Set aside.
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5
In a large bowl, whisk together the sugar, canola oil and egg.
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6
Add the whole milk and whisk until smooth.
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7
Add the flour mixture to the egg mixture and stir with a spatula until just combined.
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8
Using a scoop or a spoon, fill each muffin tin well with 2 tablespoons of batter (you can eyeball it).
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9
Spoon 1 1/2 teaspoons jam onto the very center of the batter (it should not touch the sides of the muffin tin well), and then top with another 2 tablespoons of batter.
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10
Repeat until all the wells have been filled.
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11
Bake for 22 to 24 minutes, or until a toothpick inserted in the center of a few muffins comes out clean.
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12
Five minutes before the muffins are done baking, in a small saucepan over low heat or in a small, microwave-safe bowl in a microwave oven, melt the butter and set aside to cool.
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13
In a small bowl, combine the sugar and cinnamon.
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14
Set aside.
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15
Remove the muffins from the oven and let cool for 5 minutes.
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16
Dip the top of each warm muffin into the melted butter, and then lightly dip it into the cinnamon-sugar topping, coating each muffin evenly.
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17
Let cool and serve.
